Corn Relish I

Corn Relish I

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m

“This easy to make relish is a colorful, flavorful topping at any summer cookout.”

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Adjust Servings

Original recipe yields 4 cups



  1. In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
  2. Transfer the mixture to sterile jars and refrigerate until serving.

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Reviews (6)

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My 11-year-old son made this recipe for a 4-H project last year. He received a red ribbon. For canning purposes needs more liquid and should be pressure canned. My mother-in-law loves the relish with everything she bar-b-ques.



I really love this corn relish! It's very simple to make and my family always asks me to bring it along on picnics and barbeques. Just to clarify - IF you are going to can this relish, pressure canning works best. Excellent recipe Judy!



I love this stuff, but then again, I pretty much love anything that's soaked in vinegar. This was fabulous with some barbecued ribs, roasted potatoes and coleslaw. I didn't can it, as it made a small amount and I think it will keep well in the fridge. This would probably be a great candidate for adding some jalapenos or cayenne as well.

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Amount Per Serving (32 total)

  • Calories
  • 17 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 4.1 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Red Pepper and Corn Relish


next recipe:

Chef Scott's Smoked Corn Relish Salad